Crooked Stave Five-Grain Rustic Saison - Beer Recipe - Brewer's Friend

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Crooked Stave Five-Grain Rustic Saison

155 calories 11.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.087 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Chad Yakobson
Hop Utilization: 99%
Calories: 155 calories (Per 12oz)
Carbs: 11.8 g (Per 12oz)
Created: Tuesday May 28th 2024
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1.048
1.006
5.5%
28.2
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.10 lb Rahr - Premium Pilsner7.1 lb Premium Pilsner 36.8 1.75 73.5%
11 oz Weyermann - Spelt Malt11 oz Spelt Malt 36.6 5 7.1%
10 oz Simpsons - Golden Naked Oats10 oz Golden Naked Oats 27 7 6.5%
8 oz Weyermann - Pale Wheat8 oz Pale Wheat 36 2 5.2%
8 oz Weyermann - Rye Malt8 oz Rye Malt 36 3.7 5.2%
4 oz Weyermann - Munich Type II (Dark)4 oz Munich Type II (Dark) 37 10 2.6%
154.60 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Hallertau Hersbrucker0.6 oz Hallertau Hersbrucker Hops Pellet 4 First Wort 60 min 6.47 13.8%
0.75 oz Hallertau Hersbrucker0.75 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 7.35 17.2%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 5 min 2.69 23%
1 oz Barth-Haas - Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 10 Whirlpool 0 min 6.81 23%
1 oz Artisan - Hull Melon1 oz Hull Melon Hops Pellet 7.2 Whirlpool 0 min 4.9 23%
4.35 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - Saison-Brett Blend 3031-PC
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
65 - 80 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.69 psi       Temp: 35 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Steeping 150 °F 148 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.62 14.5  
Mash volume with grains 4.4 17.6  
Grain absorption losses -1.21 -4.8  
Remaining sparge water volume (equipment estimates 5 g | 20 qt) 0.83 3.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.16 g | 28.7 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.58 22.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 5.5 22  
Total: 4.46 17.8
Equipment Profile Used: System Default
 
Notes

Mill the grains and mash at 148°F (64°C) for 60 minutes.

Recirculate until the runnings are clear, then run off into the kettle with the first-wort hops.

Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate.

Boil for 60 minutes, adding hops according to the schedule.

After the boil, do a whirlpool step: Stir or recirculate to create a vortex, add the whirlpool hops, and allow 10 minutes to steep.

Chill the wort to about 70°F (21°C), aerate, and pitch the yeast. Loosely cover the fermentor—for example, with an untightened lid or sanitized piece of foil—to avoid fermenting under pressure.

Start fermentation at about 72°F (22°C), allowing the temperature to free rise as high as 80°F (27°C)—adjust temperatures accordingly for your chosen yeasts/cultures. Once primary fermentation is complete and gravity has begun to stabilize (perhaps around 1.006/1.5°P), rack to secondary in stainless or glass, add airlock, and allow 3–6 months for conditioning and secondary fermentation with the Brett.

Once fermentation is complete, crash, package, and carbonate to 2.6–3 volumes of CO2. Optionally, condition with a small amount of Champagne yeast in sturdy 750 ml bottles.

BREWER’S NOTES
pH: We adjust the kettle pH to 5.2.

Brewhouse efficiency: 72%
OG: 1.050 (12.5°P)
FG: 1.004 (0.9°P)
IBUs: 28
ABV: 6.2%

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  • Last Updated: 2024-07-07 23:58 UTC